By
“SOFT” BLAST CHILLING
Suited for delicate or
thin foods such
as rice, vegetables,
fried foods.
Suited for any food
product.
Working cycles
Very effective for
dense, greasy and
large-sized
foods.
“HARD” BLAST CHILLING
SHOCK FREEZING
Approx. 90 min
200
o
F
38
o
F
32
o
F
-4
o
F
CORE TEMPERATURE
AIR
Approx. 90 min
200
o
F
38
o
F
32
o
F
-4
o
F
68
o
F
CORE TEMPERATURE
AIR
Approx. 240 min
200
o
F
38
o
F
32
o
F
0
o
F
-40
o
F
68
o
F
CORE TEMPERATURE
AIR
38
38
0
F
F
F
Summary of Contents for Blast Chillers/Shock Freezers
Page 1: ...By Delfield Blast Chillers Shock Freezers ...
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